Analysis of the genetic diversity of Russian common oat varieties using alleles of avenin-coding loci

A.V Lyubimova,S.A Levshtanov,D.I Eremin,I.G Loskutov,I.B Trifuntova,E Renev,R Changzhong,V Romanyuk,Y Shavrokov,G Batalova

doi:10.1051/bioconf/20213601015

Abstract

Alleles of avenin-coding loci were identified in 24 varieties of common oat origin from 6 different breeding centers of the Russian Federation. It was found that 33% of the studied varieties are homogeneous. Heterogeneous varieties contain from 2 to 10 biotypes. The analysis revealed 67 different genotypes, ten of which are found in the spectra of several varieties at once. Despite the presence of matching genotypes, all the studied varieties differ in the genetic formulas of avenin, the number and frequency of occurrence of biotypes. This makes it possible to effectively identify and distinguish oat varieties sown by Russian breeding using the method of prolamin electrophoresis. The analyzed groups of varieties are characterized by high values of genetic (0.54-0.79) and intra-population diversity, which indicates the stability of populations. The exception is varieties originating from the Irkutsk region, low values of genetic and intra-population diversity in the population of which may indicate the process of genetic erosion. Analysis of the frequency distribution of alleles of avenin-coding loci does not allow to determine whether oat varieties belong to certain breeding centers, which is associated with the introduction of the same genotypes into the breeding programs of different regions.

Highlights

Oat (Avena sativa L.) is a grain crop of Asian origin
Oat products can be eaten by people suffering from celiac disease – a hereditary eating disorder associated with allergies to wheat, rye and barley gluten proteins [4, 5]
The varieties originating from different breeding centers are characterized by high values of genetic (0.54-0.79) and intra-population diversity, which indicates the stability of the studied populations

Summary

Introduction

Oat (Avena sativa L.) is a grain crop of Asian origin. Sown oat is used for the production of human food, as well as for animal feed, especially birds and horses [1, 2]. Oat can produce high yields even at low temperatures and is not demanding of soil fertility. This is due to the dietary properties of its grain – functional food products produced from it can have a beneficial effect on the human body due to the balanced amino acid composition, as well as the presence of unsaturated acids, pectins, phytoestrogens and β-glucans [3]. Oat products can be eaten by people suffering from celiac disease – a hereditary eating disorder associated with allergies to wheat, rye and barley gluten proteins [4, 5]

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